For the Broth:
3 Tbsps vegetable oil
2 lbs bone-in chicken pieces
6 cups water
1 cup onion, sliced
1 each celery stalk, cut in half, quartered
2 tsps salt
1 each bay leaf
3/4 tsp dried thyme leaves
1/4 tsp freshly ground black pepper
  For the Noodles:
6 oz Light 'n Fluffy® Macaroni Dumplings
2 cups carrots, sliced
1 cup celery, sliced
3 Tbsps all purpose flour
3 tsps water
  lemon juice and zest, if desired

Cooking Directions:

For the Broth:

1.  In heavy 5-quart saucepan over medium heat, heat oil; brown chicken. Drain off fat.

2.  Add water, onion, celery, salt, bay leaf, thyme and pepper; heat to boiling. Reduce heat; simmer, covered, 40 minutes or until chicken is tender.

3.  Remove chicken; discard chicken skin and bones, celery stalk, and bay leaf. Cut chicken into bite-sized pieces and set aside. 

For the Noodles:

4.  Heat broth to boiling; add uncooked pasta, carrot and celery. Boil, uncovered, over medium-high heat 10 minutes or until pasta and vegetables are tender.

5.  Mix flour in water.  Stir flour mixture into broth and cook, stirring constantly, 1 minute or until thickened.

6.  Add reserved chicken and lemon juice and zest, if desired, to dumplings mixture and heat through.